Ingredients

4 Boneless, skinless chicken breast halves (1.5 Lbs.)
1 Tbsp. Olive Oil
4 garlic cloves
1/4 Cup drained Sun-Dried tomatoes
3/4 Tsp. dried hot red pepper flakes
1/4 Cup Dry White wine
3/4 Cup Chicken Broth
1/4 Cup heavy cream
1/4 Cup thinly sliced fresh Basil

Method

1) Pat Chicken dry and season with salt and black pepper. Heat in oil in a 12-inch heavy skillet over moderatley high hear until hot but not smoking, then brown chicken turning once, about 6 minutes (Chicken will not be cooked through)
2) Transfer to a plate using tongs
3) Mince garlic and add with tomatoes, and red pepper flakes to skillet and saute; stirring until garlic is pale brown, about one minute.
4) Add wine and boil, stirring and scraping up brown bits, until reduced by half, about one minute.
5) Add Chicken broth and bring to a boil, covered.
6) Add chicken to skillet with any juices accumulated on plate and simmer, covered, until. just cooked through, 4-5 minutes.
7) Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir Cream and 2 Tbsp. basil into sauce in skillet and bring just to a simmer.
8) Transfer sauce to a deep heatproof bowl or 1-quart glass measure and puress with an immersion blender until almost smooth. If necessary, add water to thin to desired consistency, then season with salt and pepper.
9) Serve sauce over chicken with remaining 2 Tbsp. Basil. Great served over rice. Serves 4 people.
10) Serve to greedy children